Beat in about 3 eggs and make thick egg garnish.

And cut it into thick and long pieces.

Cut the kimbap ham in half lengthwise, cut it into thick pieces again, and bake it slightly in oil.

Cut the long side of the pickled radish for kimbap in half and drain it moderately.

Put 3 bowls of rice in a bowl and spread it out.

Sprinkle with salt, sesame oil, and sesame seeds in moderation.

And mix it well and season the rice. The seasoning of the rice needs to be a little strong so that it's not greasy when you eat gimbap later, so make it a little strong.

Cut the sliced cheese into three pieces.

Cut the gimbap seaweed into 4 pieces or cut the long side of the gimbap about 1/4 and cut it in half. I cut the gimbap in half and cut it in half without cutting it into half lengthwise. When feeding infants, I think it's appropriate to divide them into quarters, and if you're going to feed elementary school students, it's better to cut the top in half like me.

Leave the rough side of the seaweed on top, scoop out a little rice and spread it thinly.

Add sliced cheese, pickled radish, ham, and egg garnish.

Roll it up.

You can roll it one by one.

If you're done with the kimbap, spread sesame oil evenly on the kimbap and cut it into bite-size pieces. When adults eat it, you can cut it in half, but when children eat it, you can eat it in one bite if you cut it can be eaten in one bite.

If you cut the kimbap like this and give it to the kids, they eat it well without leaving any leftovers. There's no way you don't like ham and egg cheese, right??